Friday, March 19, 2010
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Ingredients for Potato Gratin both celery celery
ball: 0.5
celery (small): 2 bunches
apple: 4
mimolette: 250 g
lemon juice: 1 
butter: 80 g nutmeg powder: 2 pinches
salt, pepper 
Agreement Wine gratin potatoes for the two celery ribs
Bring a large pot of salted water to a boil, immerse the cubes of celery ball for 15 minutes. Then add the celery and continue cooking for 10 min. Drain and reserve.
Melt the butter in a frying pan and put some parts of apples to brown 2 minutes on each side. | A first bordeaux (Red Bordeaux) |  | |
| gratin potatoes for both celery |  Peel apples, cut into thin quarters and sprinkle with lemon juice so they do darkening. Peel the celery | ball, cut into small cubes and sprinkle with lemon juice. Peel the celery and cut into slices into cubes. |
In a bowl, beat cream, eggs, nutmeg, salt and pepper.
Preheat oven gas mark 6 / 7 (200 ° C).
Preheat oven gas mark 6 / 7 (200 ° C).
Make a layer of celery in the bottom of a baking dish, cover with a layer of apples. Climb to the top and the dish, alternating potato and celery. Pour cream on top, cover with strips of mimolette and bake. Bake 20 minutes.
Remove from oven and serve immediately.
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